The best gourmet salads

A salad can be the ideal one-course dish for summer days. It has to satisfy the appetite and provide you with the energy you need to get through the rest of the day. To help out, we’ve got three easy and exquisite recipes that will allow you to discover the wonderful benefits of Neolith kitchen countertops.

Arugula, pear and Roquefort cheese salad

Peel the pears, open them in half lengthwise, remove the cores and cut into slices. Put the arugula in a bowl or on a tray and then place the sliced pears on top along with the cheese after crumbling with your fingers and some walnuts (broken, but not diced). Season with some extra virgin olive oil and vinegar, toss and serve immediately.

Preheat the oven to 200°C. In the meantime, cut up the beet greens, leaving just a centimeter of the stem. Place them in an oven dish and add olive oil, salt and pepper. Add about 1 cm of water and cover with aluminum foil. Bake for about an hour and a half or until tender. Once cooled, remove the skins with your hands and then cut into a half-moon shape. Rinse the quinoa with a fine strainer. Place in a saucepan with half a liter of water and salt and boil for 10 minutes. Let cool. For the seasoning, mix some basil, mint and diced nuts and dried fruits with 5 tablespoons of extra virgin olive oil, one tablespoon of vinegar, one teaspoon of honey and another teaspoon of salt.

The best thing about this salad is that it blends the acidity of the seasoning with the sweetness of the fruit and saltiness of the cheese. It’s perfect for a day at the beach! Cut the melon into small slices, dice the feta cheese and add as many almonds as you wish. Season with extra virgin olive oil and apple vinegar.